French Dip Sandwiches
- 1.5 lb boneless brisket (trimmed and sliced)
- 1/2 beef bouillon cube (low sodium)
- 1 bay leaf
- 4 peppercorns
- 1/4 t ground rosemary
- 1/2 t dried thyme
- 1/2 t garlic powder
- 3 T soy sauce (reduced sodium)
- 3 T Worcestershire sauce
- water (as needed)
- 6 rolls (crusty, for serving, 4 - 6)
Place roast in slow cooker. Except for rolls, scatter dry ingredients over roast. Pour the soy sauce and Worcestershire sauce over that. Add water until the roast is almost covered.
Cook covered on low for 7 hours, or until roast is very tender.
Remove roast and put even amounts on rolls. Use the broth in the pot for dipping your sandwiches. Enjoy!
SJ Note 21 Sept 2014: I usually use brisket for this. Am trying silverside today.
SJ Note 15 Dec 2019: Chuck is too fatty; use a leaner cut.